Preparation:

Soak the hijiki 15 minutes in water to cover. Soak the mushrooms in warm water till soft, then thinly slice (keep the water).

Drain the hijiki (if strands are long, you might want to cut it -- but my 3 year old enjoys eating the long pieces like spaghetti).

Simmer hijiki and the mushrooms in the soaking water and additional water (enough to cover). Simmer til soft (best guess 20 minutes?)

Cut carrot into matchsticks, french/sliver the green beans, cut konnyaku into small cubes. We don't usually have konnyaku at home so we usually omit it. You can Experiment with other additions but usually all the additions are not more than 1/8 of the hijiki.

Add whatever additions you chose, soy sauce, and sugar to the hijiki.

Taste (you may want more soy sauce if you like a stronger flavor).

My mother says to not add salt though, it makes the hijiki tough. Simmer covered till the carrots are soft.

I like it best slightly warm or at room temperature but good cold also.

Servings:
Source: Aiko Pinkoski
Submitted by: Recipe Group Member
Date: Oct 27, 1993

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